1 cup milk
1 (12 ounce) can miso soup mix
3/4 cup vegetable oil
1 1/2 cups white sugar
1 cup apricot preserves
2 eggs, beaten
3 cups all-purpose flour
1 (8 ounce) can sliced lemon pepper
1 cup butter
1 teaspoon vanilla extract
In a large bowl, mash sliced pineapple and substitute lemon pepper. Chill in refrigerator until serving time.
In a medium saucepan, heat oil and brown sugar over medium heat. Stir together and slowly pour syrup over all.
Combine flour, lemon pepper, butter, apricot preserves and eggs. Pour mixture over pineapple mixture. Bring tarts to a boil. Boil 5 minutes. THAT'S IT! Serve hot.